I sat down to write this blog entry and NOTHING. I've been staring at the blank screen for an hour and the words just wouldn't flow today then I realized why.
Today is my 3 year Surgiversary.
3 years ago today I was recovering in a hospital in Ensenada, Mexico from open RNY Gastric Bypass Surgery.
All I really want to say today is THANK YOU.
Thank you to Dr. A the AWESOME surgeon that gave me back my life,
Thank you to my Family and Friends (both real world & cyber) who give me support and encouragement everyday,
and I want to Thank myself for the courage to change my life.
“Courage is not the absence of fear, but rather the judgement that something else is more important than fear.” ~James Neil Hollingworth
I celebrated this milestone day with 2 scoops of Protein Ice Cream...
Shelly's Kitchen Sink Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup
1/4 cup of Crushed "Stuff" (Nuts, Unsweeetened Coconut, Crushed Cookies, SF Chocolate)
Drizzle of Peanut Butter (about 2 Tablespoons nuked a few seconds to thin)
Mix together milk, protein, and syrup. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add crushed stuff.
When done scoop 1/2 out of machine into a Tupperware container. Drizzle Peanut Butter top with other 1/2 of Ice Cream and repeat drizzle.
You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour.
This is a great use for the leftover toppings after making a batch of my Mini Chocolate Protein Donuts... just toss them all in a ziploc and into the freezer and they'll be ready for the next batch of Protein Ice Cream.
More Eggface Protein Ice Cream flavors